Soup-er Bowl Party Recipes

Make the Big Game on Sunday memorable (and delicious) by serving a flight of soups at your upcoming football viewing party. You’ll score a touchdown with friends and family while keeping fans of all ages warm and cozy, no matter the score! It’s the perfect menu for an early February event.

There’s nothing quite like enjoying a steamy bowl of goodness when the temperatures outside are less than ideal. You could make a few different kinds of soup or invite guests to bring a pot of their favorite recipe to share. Having more than one option makes it fun for people to mix and match or to try a “new to them” flavor.

Provide smaller bowls or dishes to encourage guests to reach for seconds or help themselves to a scoop of each option. Consider using muffin tins or coffee mugs for kid-friendly soup flights.

Soup warms the soul and is generally pretty good for you too. It can help keep you hydrated, boost your immune system, and aid digestion. Nutrient-rich soup is packed with vegetables, legumes, grains, protein, and a wide array of vitamins, minerals, and antioxidants. Try one of our Grow Fit®-inspired soups on Soup-er Bowl Sunday!

Jackfruit Noodle Soup, Serves 8 (Vegetarian)

Ingredients:

• 20 oz. can jackfruit, drained
• 1 medium carrot
• 1 stalk celery
• 1 small onion
• 1 garlic clove, minced
• 1 cup dry egg noodles (whole grain)
• 8 cups vegetable stock
• ⅛ tsp. dried rosemary
• ⅛ tsp. dried thyme
• 1 tsp. salt
• ½ tsp. pepper
• 2 Tbsp. avocado or olive oil

Directions:

1. Boil 2 cups of the vegetable stock.
2. Put drained jackfruit in a medium-sized bowl. Add the boiling vegetable stock. Let that sit for 30 to 60 minutes.
3. While the jackfruit softens, dice the celery, onion, and carrot.
4. For young helpers: Add oil to a cold skillet. Add the celery, onion, and carrot.
5. Sauté for 3 to 5 minutes or until the onion is translucent.
6. Add the jackfruit to the skillet (save the stock it was soaking in). Brown on both sides.
7. Add the minced garlic and sauté for 30 to 60 seconds.
8. Use a fork to shred the jackfruit.
9. Add the 2 cups of stock that you set aside back to the jackfruit. Bring to a boil and let simmer until most of the liquid has cooked off.
10. For young helpers: Add remaining stock, spices, salt, pepper, and noodles.
11. Bring to a boil and cook for 10 to 15 minutes or until the noodles are done. Add additional water or stock as needed. Serve warm!

Stuffed Pepper Soup, Serves 6-8

Ingredients:

• 1 lb. lean ground beef
• 15 oz. can tomatoes, diced
• 1 large onion, diced
• 1 large green pepper, diced
• 1 Tbsp. vegetable oil       
• 1 cup brown rice, dry
• 4 cups vegetable stock
• 1 tsp. onion powder
• 1 tsp. cumin, ground
• 1 tsp. chili powder
• ½ tsp. paprika
• Pinch of cinnamon

Directions:

1. Prepare rice according to package directions.
2. In a large stock pot, sauté onions and peppers with the oil until onions are translucent.
3. For young helpers: Add spices (onion powder, cumin, chili powder, and paprika) to vegetables. Mix well.
4. Move the seasoned mixture to a separate bowl. Use the original pot to brown the ground beef. When it’s cooked, drain the grease.
5. Add the can of tomatoes with juice. Add the peppers and onions back into the pot. Add a pinch of cinnamon. Let simmer for 15 minutes.
6. Add the cooked rice. Season to taste with salt and pepper. Let simmer for another 5 to 10 minutes. If you want more liquid, add additional stock.
7. Ladle into bowls to serve.

Hearty Minestrone, Serves 6-8

Ingredients:

• 2 cans (14 oz.) kidney beans, drained
• 1 can (14 oz.) garbanzo beans, drained
• 32 oz. can diced tomatoes
• ¼ lb. cabbage, shredded
• 4 oz. fresh baby spinach
• ½ tsp. dried basil
• ½ tsp. parsley
• 2 tsp. garlic powder
• ¼ cup pesto (optional*)
• 2 Tbsp. olive oil
• 1 small onion, chopped
• 2 cups vegetable stock 
• 2 cups elbow noodles (whole grain), cooked

Directions:

1. Put olive oil in the bottom of your soup pot and sauté onion for 3 to 5 minutes. Add the cabbage and sauté.
2. For young helpers: Add baby spinach, beans, and tomatoes. Mix well.
3. Bring the mixture to a boil before adding the remaining spices and pesto.
4. For young helpers: Pour in the vegetable stock.
5. Bring soup to a simmer for 15 to 30 min. If too much liquid evaporates while cooking, add more vegetable stock or water 1 cup at a time until desired thickness.
6. Add cooked noodles before serving.

*Traditional pesto contains pine nuts, which may trigger an allergic reaction for those with nut allergies. Nut-free versions are available if necessary or preferred. If you feel uncertain, leave the pesto out.